Soluble pectin preparation



Patented Feb. 9, 1932 mna'r LEO, or cnroaeo, rnnmors SOLUBLE PECTIN PREPARATION :No Drawing.

This invention relates toa soluble pectin preparation for use in the making of jams and jellies.

Although dry pectin has heretofore been used in the making of jelly, it has always been found necessary to put the dry pectin into'solution before adding the sugar. The

reason for this is that dry pectin, difiicultly' soluble by itself, is even more so in the presence of large quantities of sugar, and will not form a clear solution but will remain indefinitely as a cloudy flock.

While it is nevertheless true that limited v quantities of sugar willact as a dispersion agent for the pectin and aid in its dissolution, 1t has never, however, to the best of my howledge, been deemed possible to pre are a dry mixture of pectin with all or su stan-' tiallyall of the sugar necessary to form a jelly so that the mixture may be used without the addition of further quantities of sugar in the jelly making process. r

In my co-pending application entitled Soluble gum reparation Serial Number 44,360, filed J u y 17, 1925, I have described a soluble preparation comprising dry powdered pectin an alkaline gas forming salt such as sodi bicarbonate, and an edible acid such as citric or tartaric. While this preparation in the proportions specified in that application dissolves readily in water, it must, nevertheless, in jelly makin be dissolved before the addition of suhstantial quantities of sugar,- ,or else a cloudy jelly're- 85 sults.

I have now found, however, by varying the proportions of the alkaline gas forming salt and acid to the pectin used, that when the mixture is added to water and heated to 218? 40 F. it will produce a very satisfactory jelly. It is therefore an object of this invention to provide a soluble pectin preparation that.

' contains all of the essential ingredients necessary for the making of jelly in, such iproportion that-without the addition of further.

mg'redien the preparation will foi'r'n a jell uponfitli'gg iz dition of Waterand-heEting ti 11";218 Y Other. d furtlierizn ortant asses of this W invention will be apparent from the disclopreferably toproducethe jell efiect. This addition- Application filed September a, 1927. Serial No. 218,589.

sures in the specification andthe appended claims.

My invention comprises mixing about 10' parts of pure powdered. pectin (standardized so that one part of pectin will jelly 160 parts of sugar), 5 to 10 parts of an alkaline gas forming salt such as sodium bicarbonate, 12' to 17 parts of a powdered acid such as citric or tartaric and 1000 to 1600 parts of sugar. The pectin is preferably finely ground to pass a 200 mesh screen.

In the preparation of jelly using the above mixture, one heaping cup of my solublepectin preparation is added for each cup of water used. The mass is then heated to 218 F., at which temperature theliquid Will form a film and give the usual. jelly tests. Heating is at once discontinued and the liquid mass poured out to cool. A clear firm jelly will invariably result from following this procedure. If fruit juices are used, a level cup of the pectin preparation should be used instead ofa heap-- ing cup and. the liquid mass heated to 218 F. as above.

I consider the mixture of sodium bicarbonate and acid to be the effective dispersing .agent for the pectin, since acid alone will not cause the pectin to go readily into solution in the presence of such large quantities of sugar. The reaction'between the acid and the bicarbonamesults in the formation of carbon dioxide gas in solution, and it is large 1y to this formationof gas that the dispersive efiectmay lee-attributed.

For satisfactory dispersion of the pectin, the preferred amount of sodium bicarbonate and acid, for instance, tartaric, to be used with 10 parts of standardized powdered pectin is 5 arts of each. The acid is also ely powdered, as this is found 90 to be advantageous. An additional quantity of-acid equivalent to 7 parts of tartaric acid is necessary with the quantity of pectin used :1 quantity ofaci preferably in granular form so that its solution is sufii-j cien y retarded to give the pectin time to go into solution first. If the quantities of so- Y 1 dium bicarbonate and acid used as a dispers-v agent are increased about 10 parts of each to 10 parts of pectin, I have found that the mixture would not "work satisfactorily when mixed with the sugar. My preferred composition is therefore, 10 parts of pectin, 5 parts sodium bicarbonate 12 parts of tartaric acid and 1250 (parts oi "sugar it will be apparent that in a dition to these ingredients, dried fruit flavors or essences may be added to my preparation for the making of flavored jellies without the use of natural fruit juices. I am aware that numerous details of the process may be varied through a wide range. without departing from the spirit of this invention, and I do not desire limiting the patcarbonate, 12 parts of tartaric acid and 1250' parts of cane sugar.

In testimony whereof- I have hereunto sub scribed my name at Chicago, Cook County, Illinois.

ALBERT LEO. 

